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Sue's Dairy & Egg Free Chocolate Cake

½ cup                        sorghum flour

1/3 cup                      tapioca flour

¼ cup                        corn starch

¼ cup                        potato starch

¼ cup                        brown rice flour  

½ cup                        white sugar

1/3 cup                      brown sugar

¼ cup + 2 tbsp         cocoa powder

½ tsp                         guar gum

2 tsp                          baking soda

¼ tsp                         salt


1 tsp                          vanilla

½ cup                        oil

½ cup                        milk substitute

                                  (soy, almond or rice work well)

½ cup                        boiling water

Blend dry ingredients and sift. Place dry ingredients in bowl of mixer.  Add liquid and blend until smooth.  Pour into greased 8” round pan.

Bake at 350° for about 20 mins for cupcakes or 35-40 mins for cakes.

Test for doneness with a toothpick that comes out clean. Frost with Buttercream or Vegan Frosting (see below).

Works Great as Vegan Frosting!

                2-3 cups             icing sugar

                ½ cup                 butter or vegan spread    

                1 tsp                   vanilla

                3 tbsp                 milk or cream or milk substitute

    (almond or soy work well)

Sift icing sugar and set aside. In mixer blend butter (or spread) and milk (or milk substitute), add vanilla and then icing sugar gradually till well incorporated and smooth. Beat till slightly “whiter”, but don’t incorporate too much air into the frosting, as it will be harder to apply onto the cake.

Sue's Buttercream Frosting

Sue's Red Velvet Cake or Cupcakes

½ cup                               sorghum flour

½ cup                               brown rice flour

2 tbsp                              tapioca starch

¾ cup                               white sugar

1 tsp                                 gum

1 ½ tsp                             baking soda

½ tsp                                salt

2 tbsp                               cocoa powder

3 tbsp                               buttermilk powder*


2                                       eggs

¾ cup                               water*

¼ cup                               vegetable oil

1-3 drops                         red colour (gel)

2 tsp                                 cider vinegar

Sift dry ingredients into a bowl and set aside.  Into mixer place eggs, water, oil and vinegar, mix well.  Add dry ingredients and mix till smooth.  Add red colouring till the batter turns desired red colour (gel, paste or liquid).


Bake 350° for 30-35 mins for 8” rounds, 20-22 mins for cupcakes, 10-12 for minis.  Frost with Cream Cheese Frosting.  Makes one 8” round or 8-9 cupcakes. Double for a 9” x 13” rectangular cake.

*Option - omit buttermilk powder and use liquid buttermilk to replace water.

Sue's Cream Cheese Frosting

    1 pkg or 225g       softened cream cheese

                         ½ cup                    softened butter

                         1 tsp                      vanilla

                         3 cups                   icing sugar


Sift icing and set aside. In mixer blend cream cheese and butter, add vanilla and then icing sugar gradually till well incorporated and smooth. Beat till slightly “whiter”, but don’t incorporate too much air into the frosting, as it will be harder to apply onto the cake.

Don’t be afraid to add extra sugar to get the correct consistency.  The consistency will depend on how stiff you need the frosting – typically more stiff to sit between layers of a cake, and less stiff to cover the top or sides of cakes.

Sue's Chocolate Walnut Brownies

                ½ cup                    cornstarch      

                1/3 cup                  sweet rice flour

                3 tbsp                    tapioca starch

                2 tsp                      baking powder

                1 ½ tsp                  guar gum

                ¼ cup                    chopped walnuts


                1 cup                     semi-sweet chocolate chips

                ½ cup                    butter


                ½ cup                    brown sugar

                1 tsp                      vanilla

                2                            eggs

Melt butter and chips in microwave safe bowl for 1 minute.  Blend till smooth.  Mix dry ingredients. 

In bowl of mixer add brown sugar, melted chocolate and vanilla, mix to melt sugar.  Once cooled add eggs and dry ingredients. 

Pour into buttered 8” square pan.  Bake at 350° for 20-30 mins.  Always check with toothpick to see that it comes out clean.  These brownies will have the classic crackle surface.  Don’t be concerned if they sink slightly after removing from the oven, that’s perfectly normal for brownies made with melted chocolate. 

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